halibut recipes

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

olive oil

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Toby's Fish and Chips

buttermilk

flour

garlic powder

Serving suggestions: french fries, coleslaw, and garlic bread

In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate. 

Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

Tried this recipe with cod and it was amazing and so so simple! I will definitely make this again. <br />

Baja Style Fish Tacos

all-purpose flour

black pepper

dark Mexican beer*

mayonnaise

Mexican crema**

lemon

lemon juice

water

Salt and black pepper

Oil,

salt,

halibut

Corn tortillas

cabbage

tomatillo salsa (store-bought

jalapenos,

Baja Style Fish Tacos: Marcela Valladolid

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.

**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

I love fish tacos but had never made them before. Since my favorite local restaurant closed last year, I’ve been craving them. Found this recipe &amp; decided to give it a go!  So glad I did!  Easy, quick, &amp; delicious!  My supermarket didn’t have halibut so I used cod &amp; it worked out just fine. Highly recommend!  Thanks Marcella!

Great taste!! I used fresh yellow fin filets so a little fishier than cod, (but we like fishy).<div>The sauce added just the right flavor and the tomatillo sauce creates a terrific combination of flavors. I also put chopped cilantro and red onionsto be sprinkled on top if desired.</div>

The best Baja fish tacos I’ve ever had. So quick, so easy, and so tasty. I’ve recommended this recipe to multiple friends and they’ve agreed with how fantastic they are. I would also recommend adding pickled red onions but either way, these tacos are delicious!! 

These were good, just very time consuming and messy to make. The sauce was really good though. 

These fish tacos are easy to make and turned out great.. I used the Dos Equis Amber which added a genuine Baja flavor to the tacos.  First time I tried the oil frying method, now switching to an air fryer healthier option and they were just as good.  This is a go-to recipe for genuine fish tacos! 

https://www.foodnetwork.com/videos/baja-style-fish-tacos-5239641

Marcela uses deep-fried halibut filets to build mouthwatering fish tacos.

New England Fish Chowder

butter

onions,

bay leaves

all-purpose potatoes

Fish

Kosher or sea salt and pepper

heavy cream

Italian parsley leaves

chives

medium onions, very thinly sliced

celery, very thinly sliced

carrots,

parsley

thyme

black peppercorns

(6 inches long or more)

Kosher or sea salt

Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve. 

Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.

Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer. 

Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). 

Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 

When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.

Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.

Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes. 

Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.

Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot). 

Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.

Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months. 

My "go to" recipe for the best Fish Chowder ever. Perfect in every way!

Couldn’t get it thick enough and didn’t have enough flavor

One of my favorite recipients ever! Intent to use regular bacon (and I measure it with my soul not a recipe so there’s extra) but I use evaporated milk instead of the cream.  If I can’t find haddock I use cod and I also add shrimp.  Amazing 

I use less butter and half and half to make a lighter version. Still very good. I smash quite a few potatoes against the wall of the pot to thicken. Everyone loves it.

<div>First time I tried making fish chowder. DELICIOUS!</div><div><br /></div><div>Essentially halved the recipe to test it. Straightforward directions.</div><div><br /></div><div>SUBSTITUTED store-bought seafood stock instead of making my own (weeknight, short on time &amp; eager to try the recipe)</div><div>SUBSTITUTED thick-cut bacon because my butcher didn't have what I needed.</div><div>SUSTITUTED half and half instead of heavy cream.</div><div><br /></div><div>Will definitely make it again, and make my own seafood stock to evaluate the difference.</div><div><br /></div>

This soup is off the charts.  I have made the recipe twice... my family loves it... the pork cracklings send it to a whole other level.  Enjoy.

Delish!  Used halibut and chicken stock + wine as per other reviewer suggestions and it turned out great.  This chowder is dangerous because you want to eat and eat and eat it, but it's so filling!  Definitely will make this again.

Made this chowder and shared with my Mom who said it was the best she had ever had....I have to agree with her!!!  Very good!!

Halibut en Papillote

Kalamata olives

capers, rinsed

cloves garlic

anchovy

extra-virgin olive oil, plus extra for drizzling

salt and black pepper

fennel,

leeks, white parts only, split, thinly sliced, and washed

lemon, sliced into thin wheels

halibut fillets

white wine

Calabrian chile, minced

basil,

Geoffrey Zakarian makes Halibut en Papillote, as seen on Food Network's The Kitchen

Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.

Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.

Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.

I don't eat enough fish and consequently don't cook fish.  I'm trying to change!  I cooked this last night exactly as listed in the recipe.   The tapenade is easy and wonderful.  I might add a bit more fennel and leek so there was enough to eat with every bite of halibut.   It's a restaurant quality presentation and taste!  Don't forget the Calabrian chili..... it makes the dish (ordered on Amazon).  Thank you GZ!!!!!

chef GZ.. just made this with acouple of changes, so I chose swai fillets {no sea bass no halibut}.I used red sweety drop peppers..I had to amp the oven to 450. The parchment pockets were like clean it was so delish.. I will have this def. in the future , but i will try to find the recipe ingred. to the T.  Its def. easy &amp; worth the $$ we loved it 

After watching the Spring To It episodes, my husband and I decided to try all the recipes this week.  Tonight was Halibut en Papillote night.  I was a little intimated trying to make a "GZ" recipe, but the instructions were clear, easy to follow and the halibut was delicious!!  Thank you!

I am 65 and have just now started cooking fish.  I have made some of the worst tasting fish you could imagine  I overcook it because I am so worried about eating raw or undercooked fish so I always cook it a couple more minutes to make sure it isn't raw.  Despite being resolute in my intent to not do the extra minutes ever again I cant stop myself.  <br />So I have to find fool proof recipes that are moist and delicious despite my overcooking neurosis.  I have about 3 such recipes and this recipe will be my 4th.  Yes I overcooked it.  After 8 minutes I cut open the packet and it was still raw in the middle.  So I covered the baking tray the packets were on with foil hoping to keep the beautiful aroma and flavor trapped in packets.  I think it worked.  But I did overcook it.  And this recipe was still moist and delicious <br />I am wondering how I can know if the fish is done before I cut the packs and lose all the steamy flavor.

This dish was absolute perfection. I made it precisely as written. My "meat and potatoes" husband even loved it  Thank you, GZ! So delicious. <br />

so easy! i had cod, but otherwise followed the directions. delicious 

https://www.foodnetwork.com/videos/halibut-en-papilotte-9639772

Geoffrey introduces a method of cooking fish that requires little clean up!

Halibut en Papilotte

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

pepitas (pumpkin seeds)

unsalted butter

capers,

cherry tomatoes (quartered if they're big)

In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don't allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside.

Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine, and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute.

Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

I made this w/o wine only because I didn’t have any added one clove of garlic that I thinly sliced and a pinch of red pepper. Served it with saffron rice and asparagus. It came out light flaky and full of flavor. My husband asked if I could make this again next week and he’s not a big seafood person. 

This was absolutely delicious!  I used cod filets instead of halibut, and served it on a bed of fresh spinach to bulk it up a little. Sauce could use a touch of spice, like crushed red or plain black pepper.  Totally making this again soon!

Totally recommend!! Super Easy. Had Tons of Flavor.<br />The only thing I did differently was that I added crush red pepper to the lemon, wine mixture. LOVED the pepitas adds a little crunch to the TASTY and delicious dish!!!!!<br />Total thumps up.

Made this tonight.  Very easy and had no problem with it being flavorful.   Fresh herbs out of the garden.   I used  3 tablespoons of lemon juice only, as I did not have any wine opened and did not want to open a bottle.  The tomatoes, capers, lemon and clarified butter came together well and made plenty of sauce for our two 8-ounce pieces.  I don't know if it makes a difference, but the halibut I bought was fresh, never frozen.   Finishing in the oven ensures that it stays moist and doesn't dry out.  It plated up well with the Israeli couscous and fresh saute'd zucchini squash.   Ultimate compliment was when the Hubs said it tasted as good as any we have had in a restaurant.

Wow, wow, wow! This is a great method to cook halibut--a nice sear, then a slow finish with the lemon and wine keeping it moist. And the sauce is lovely. You taste sweet, salty and crunch. One of our all time favorites! I served it with creamed peas and baby potatoes. Thanks, Cora!

Not a bad receipe.  It needed more lemon and capers.  I found it a bit bland.  Love Halibut, but this dish lacked punch.

I made this receipe with Tilapia and found the flavors to be mouth watering.  I doubled the amount of capers and added a touch more lemon juice.  Very delish and easy to prep/make.<br />I served this receipe with a garden green salad and french bread.

I did not enjoy this at all, the smell and taste of butter was overwhelming. Halibut is very bland to begin with... and this recipe did not change that fact at all. The cherry tomatoes were the best part of it unfortunately.

These tasty homemade fish sticks are about as good as it gets! Kids and adults alike will be diving into this fish dinner!

Fish Nuggets with Bang Bang Sauce

panko breadcrumbs (a crispier breadcrumb than regular breadcrumbs, look

parmesan cheese

eggs, beaten

honey

sriracha

sweet chili Sauce

Mix the parmesan and breadcrumbs in a bowl.

Add the eggs to another bowl and the flour in a third bowl.

Bread the nuggets first in the flour, shaking off the excess, then into the eggs, letting the excess egg drip off and then last into the breadcrumb/parmesan coating.

Place the nuggets on a baking sheet lined with parchment paper.

Bake in the oven for 8 minutes, then remove from the oven and flip the nuggets over.

Return to the oven and cook another 7-8 minutes until the second side is brown.

While the nuggets are in the oven, mix together the bang bang sauce and serve alongside for dipping.

I haven’t made the nuggets yet, but I made the sauce to go with shrimp.  Wow.  It is my special cheat day sauce!   Thank you!!!

Sauce was delicious. Even added a little extra hot sauce. Superb!

Made some cod fish nuggets with panko following the directions to a T. Just with the bang bang sauce I had this weird garlic chili sauce but it still tasted great! Will be making this sauce a lot.

Healthy, flavorful  Fish and Seafood Recipes from Around the Globe!

20 Simple Healthy Fish &amp; Seafood Recipes

seafood

Look delicious! thanks for sharing Sylvia!

Love the selection- so many to try. Thanks for all your delicious recipes!

Thanks for the inspriation! Love these healthy recipes!

Very good looking recipes, I will try them, Thank you for sharing

These recipes are absolutely amazing. I have been struggling to find healthy recipes for such a long time now, and I am such a huge seafood fan; my favorite cuisine on the planet, after Asian and Thai food (healthy, of course). Thank you so much for these delicious opportunities!

Your Blog is really amazing, and the recipe is absolutely delicious. I love this site. Please keep sharing your recipes &amp; experience. Thank you so much! 

THIS... is QUITE the collection of recipes highlighting fish... saved to my recipe file!!!

Healthy and definitely gourmet level <a href="https://www.ajinomoto.com.ph/crispy-daing-na-bangus/" rel="nofollow ugc">fish recipes</a> you got there. Guess I'll choose from these ones which recipe I'll try for the next few weekends.

I wanted to get into more creative seafood recipes since it seemed like all I knew how to cook in the seafood world was grilled salmon. I searched for healthy fish recipes and came across this list. Wow did I strike gold. I have gone through over half of the recipes on this list and have yet to be disappointed. Each dish has so much flavor with such simple and fresh ingredients. My favorites have to be the Chimichurri Shrimp, the Brazilian Stew with Chilean Sea bass, and then the Caribbean Shrimp Tacos with Mango Slaw.

https://content.jwplatform.com/videos/1vsorfKA.mp4

Learn how to make simple delicious ceviche that turns out perfect every time! A simple easy recipe!

How to Make Ceviche! 

A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!

Lemony Zucchini Noodless with Halibut 

halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)

garlic clove, smashed

salt and pepper

shallot,

garlic cloves, rough chopped

zucchini noodles (zoodles)

lemon zest

Italian parsley

lemon juice (more

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 &#8211; 6 minutes &#8211; time will depend on thickness of the cut)

Top 23 halibut recipes recipes from across the web

The most viewed halibut recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cioppino

Cioppino

Toby's Fish and Chips

Baja Style Fish Tacos

New England Fish Chowder

Halibut en Papillote

Halibut with Pepitas, Capers, Cherr...

Fish Nuggets with Bang Bang Sauce

20 Simple Healthy Fish & Seafoo...

Lemony Zucchini Noodless with Halib...

Roasted Halibut over Braised Potato...

Fennel Crusted Halibut with Asparag...

Halibut Puttanesca

Halibut with Herbed Butter

Thai-Style Halibut with Coconut-Cur...

Fish Fillets Steamed in Lettuce Lea...

Halibut with Lemon-Butter and Crisp...

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Baked Halibut with Wine and Herbs

Pistachio-Crusted Halibut with Roas...

Cumin-Seared Halibut with Sweet Cor...

Garlic Butter Baked Halibut

Fancy Fisherman's Stew

Top 23 halibut recipes recipes from across the web

The most viewed halibut recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cioppino

Cioppino

Toby's Fish and Chips

Baja Style Fish Tacos

New England Fish Chowder

Halibut en Papillote

Halibut with Pepitas, Capers, Cherr...

Fish Nuggets with Bang Bang Sauce

20 Simple Healthy Fish &amp; Seafoo...

Lemony Zucchini Noodless with Halib...

Roasted Halibut over Braised Potato...

Fennel Crusted Halibut with Asparag...

Halibut Puttanesca

Halibut with Herbed Butter

Thai-Style Halibut with Coconut-Cur...

Fish Fillets Steamed in Lettuce Lea...

Halibut with Lemon-Butter and Crisp...

Seared Halibut with Brussels Sprout...

Baked Halibut with Wine and Herbs

Pistachio-Crusted Halibut with Roas...

Cumin-Seared Halibut with Sweet Cor...

Garlic Butter Baked Halibut

Fancy Fisherman's Stew

The most viewed halibut recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

20 Simple Healthy Fish & Seafoo...